Soft, fudgy, and dusted with powdered sugar, Chocolate Crinkle Cookies are a classic treat that looks just as good as they taste! These rich, chocolatey cookies have a crackly exterior and a melt-in-your-mouth texture, making them perfect for holiday baking or whenever a chocolate craving strikes.
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Why You’ll Love This Recipe
- Deep Chocolate Flavor: Rich cocoa makes these cookies extra indulgent.
- Perfectly Crinkled Look: Rolling them in powdered sugar before baking creates their signature crackled effect.
- Soft and Chewy Texture: The inside stays fudgy while the outside forms a delicate crust.
Ingredients You’ll Need
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar
- ¼ cup unsalted butter (melted)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup powdered sugar (for rolling)
Tools You’ll Need
- Mixing bowls
- Whisk or hand mixer
- Baking sheet
- Parchment paper
- Sifter (for powdered sugar)
How to Make Chocolate Crinkle Cookies
Step 1: Prepare the Dough
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, mix granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until a thick dough forms.
- Cover the dough and refrigerate for at least 2 hours (or overnight) to firm up.
Step 2: Shape and Coat
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop the chilled dough into 1-inch balls and roll them in powdered sugar until fully coated.
- Place the balls on the baking sheet, about 2 inches apart.
Step 3: Bake and Cool
- Bake for 10–12 minutes, until the cookies puff up and develop cracks on top.
- Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Serving Suggestions
- Enjoy with a cold glass of milk or a hot cup of coffee.
- Pair with vanilla ice cream for an extra indulgent dessert.
- Gift-wrap a batch for a homemade holiday treat!
Tips for Perfect Crinkle Cookies
- Chill the Dough: This prevents the cookies from spreading too much while baking.
- Roll Twice in Powdered Sugar: For extra contrast, coat the dough balls once, wait a minute, then roll again.
- Don’t Overbake: The cookies should look slightly underdone when removed—they will firm up as they cool.
Storing and Freezing
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezer: Freeze unbaked dough balls for up to 3 months. When ready to bake, roll in powdered sugar and bake as directed.
Frequently Asked Questions
Can I use oil instead of butter?
Yes! Use ¼ cup vegetable oil instead of melted butter for a slightly softer texture.
Why didn’t my cookies crinkle?
If the dough is too warm, the cookies may not crack properly. Always chill the dough before baking.
Can I add chocolate chips?
Absolutely! Mix in ½ cup chocolate chips for even more chocolate goodness.
Conclusion
These Chocolate Crinkle Cookies are a must-bake for any chocolate lover! With their beautiful crinkled appearance and rich, fudgy texture, they’re as delicious as they are festive.
Preparation Time: 10 minutes (+ 2 hours chilling)
Cooking Time: 12 minutes
Cuisine: American
Nutritional Information (Per Cookie):
Calories: 120 | Protein: 2g | Carbohydrates: 18g | Fat: 5g | Fiber: 1g | Sugar: 12g
Try these cookies today and let me know how they turn out!
Print
Chocolate Crinkle Cookies
- Total Time: 22 minutes
Description
Soft, fudgy, and dusted with powdered sugar, Chocolate Crinkle Cookies are a classic treat that looks just as good as they taste! These rich, chocolatey cookies have a crackly exterior and a melt-in-your-mouth texture, making them perfect for holiday baking or whenever a chocolate craving strikes.
Want more sweet treats like this? Subscribe for new recipes delivered to your inbox!
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar
- ¼ cup unsalted butter (melted)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup powdered sugar (for rolling)
Instructions
Step 1: Prepare the Dough
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, mix granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until a thick dough forms.
- Cover the dough and refrigerate for at least 2 hours (or overnight) to firm up.
Step 2: Shape and Coat
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop the chilled dough into 1-inch balls and roll them in powdered sugar until fully coated.
- Place the balls on the baking sheet, about 2 inches apart.
Step 3: Bake and Cool
- Bake for 10–12 minutes, until the cookies puff up and develop cracks on top.
- Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Chill the Dough: This prevents the cookies from spreading too much while baking.
- Roll Twice in Powdered Sugar: For extra contrast, coat the dough balls once, wait a minute, then roll again.
- Don’t Overbake: The cookies should look slightly underdone when removed—they will firm up as they cool.
- Prep Time: 10 minutes (+ 2 hours chilling)
- Cook Time: 12 minutes
- Cuisine: American
